Chinese pea pod
Chinese snow pea
okra = ochro = okro = bamia = bamie = bhindi = bindi = gumbo = gombo = ladies' fingers = ladyfingers = quingombo = quiabo Notes: When cooked, okra exudes a slimy substance, which serves as a wonderful thickener in stews.
Unfortunately, that sliminess puts off many diners, but you can minimize it by buying small, fresh okra and by cooking it very briefly. Okra's popular in the South, where they fry it in cornmeal, pickle it (this also gets rid of the sliminess), and use it to thicken their gumbos. Substitutes: gumbo filé (This is also used a thickener in gumbos. Substitute one tablespoon gumbo filé for every three cups okra, but don't add the gumbo filé until after the gumbo has been completely cooked.) OR nopales (also serves as a thickener) OR asparagus (takes longer to cook) OR eggplant (takes longer to cook) OR purslane
snow pea = Chinese snow pea = Chinese pea = Chinese pea pod = sugar pea = mange-tout pea = edible-podded pea Equivalents: 2 cups fresh = 6 ounces frozen Notes: You eat these whole, pod and all. They're often stir-fried very briefly (no more than a minute), but they're also good raw. They're easy to prepare, just wash and trim the ends. Some people string them as well, but that's not necessary. Select crisp, flat snow peas that snap when you break them. Substitutes: sugar snaps (rounder, sweeter, and crisper) OR asparagus OR (for stir-fry dishes) bean sprouts
sugar snap = snap pea = sugar snap pea = sugar pea Notes: This cross between an English pea and a snow pea is sweet and crisp, and is eaten whole, pod and all. Sugar snaps can be served raw, briefly stir-fried, pickled, or steamed as a side dish. Substitutes: snow pea (flatter, not as sweet) OR asparagus OR carrots (for a crudité platter)
Copyright © 1996-2005 Lori Alden